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Recipes
Skillet Fast-Fry Steaks with Simple Cranberry Pan Sauce

Recipe

Skillet Fast-Fry Steaks with Simple Cranberry Pan Sauce

10 min prep

15 min cooking

Serves 2

Difficulty 1/5

Bold flavours and a simple technique elevate this quick-cooking moderately-priced steak to a weeknight date night or solo dinner (with leftovers). Serve with mashed potatoes, whipped cauliflower or crusty bread to help soak up all the delicious sauce!

Ingredients

½ lb (250 g) Beef Eye of Round Fast-fry Steaks (about 2 steaks) ½ tsp (2 mL) EACH salt and fresh ground pepper 1 tbsp (15 mL) vegetable oil 1 clove garlic, minced 2 tsp (10 mL) finely chopped fresh rosemary ¾ cup (175 mL) reduced-sodium beef broth ⅓ cup (75 mL) dry red wine 2 tbsp (30 mL) whole berry cranberry sauce or red pepper jelly 2 tbsp (30 mL) cold butter, cut into cubes Chopped fresh parsley

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Directions

1. Pat steaks dry with paper towel; season all over with salt and pepper. 2. Heat oil over medium-high heat in nonstick skillet; cook steaks, for 4 to 6 minutes, turning once or more until steaks are cooked to medium (160ºF/71ºF) and browned but still pink inside. Transfer to a plate, cover loosely with foil to keep warm; set aside. 3. Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, for 30 to 60 seconds or until fragrant. Pour in beef broth and red wine; bring to a boil. Cook, stirring occasionally, for about 3 to 5 minutes or until reduced by half. Stir in cranberry sauce. Reduce heat to low. 4. Add butter, one cube at a time, stirring or swirling skillet to allow each piece to dissolve before adding the next. Move skillet back and forth from heat, for about 2 to 3 minutes or as needed, to dissolve butter to a creamy consistency. 5. Serve sauce over steaks. Sprinkle with parsley.

Tip

The secret to this luscious sauce is the cold butter. Using cold butter to finish a pan sauce adds body and sheen, and is a classic French technique called mounting. There are a few key elements needed for success; the butter must be cold and the heat cannot be too high or the sauce will separate. Be sure that each piece of butter is fully incorporated before adding the next piece. If the sauce is getting too hot, just remove from the heat for a few seconds before adding the next butter cube.

Cuts Used in This Recipe

Steaks

Eye of Round Fast-fry Steaks

Steaks

Bottom Sirloin Flap Fast-Fry Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.